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 Posted: Tue Feb 24th, 2009 07:27 pm
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ole
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Guess what's slow cooking?

Resisted the temptation to trick up the recipe a bit (garlic, chili powder, extra onion ...) We'll try it first in the suggested version.

I cook like Marie -- that tastes about right -- although without the same skill. I grew up in an area where what she is cooking is called a hot dish, or a covered dish, or a dish to pass -- all well understood among Lutheran Church Basement Women.

A long-past favorite involved macaroni, hamburger, red beans, and tomato sauce (or ketchup, or both -- "to taste" is the key). Some crumbled potato chips or soda crackers sprinkled on the top during baking adds a nice, brown crunch. In that crowd, al dente, is eyetalian for "not done yet."

One campground we frequented would, toward the end of the season, host what was named the "chili dump." Each diner would bring his/her version of chili. All were dumped into a large pot and stirred. Amazingly, the end result was inevitably very good. (The iced beer didn't hurt.) We usually also furnished bowls of shredded cheddar, minced jalapenos and chopped onions or scallions.

Nice forum, Javal. Appreciate it.

Ole

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